Poularde à la Diva (Poached Fattened Pullet with Sauce Suprême au Paprika)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 poularde
- 200 grammes rice
- 100 grammes foie gras
- 100 grammes truffles
- sauce Suprême au Paprika
- cèpes
- cream
Instructions
- Combine the 200 grammes of rice with the 100 grammes of foie gras and the 100 grammes of truffles, cut in large dice.
- Stuff the poularde with this mixture and poach it.
- Dress the bird and nap it with sauce Suprême au Paprika.
- Serve a garnish of cèpes with cream separately.